Garlic Parmesan Pork Chops with Cheesy Scalloped
Ingredients:
For the pork chops:
4 pork chops, bone-in or boneless
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and black pepper to taste
For the scalloped potatoes:
4 large potatoes, thinly sliced
1 cup heavy cream
1 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
Salt and black pepper to taste
Directions:
Preheat oven to 375°F (190°C). Grease a baking dish for the potatoes.
Arrange potato slices in the greased dish. In a bowl, mix heavy cream, cheddar cheese, Parmesan cheese, minced garlic, salt, and pepper. Pour over the potatoes.
Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes or until the top is golden and potatoes are tender.
Meanwhile, season pork chops with salt, pepper, Italian seasoning, and minced garlic. Press grated Parmesan on both sides of each chop.
Heat olive oil in a skillet over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side.
Serve pork chops with cheesy scalloped potatoes on the side. #grilled potatoes #recipes #recipesimple
Okay, foodies, I just whipped up this amazing Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes, and it was an absolute hit! If you're anything like me, you've probably searched for 'creamy garlic parmesan pork chops' hoping to find that perfect, comforting meal that isn't dry or bland. Well, I'm here to tell you, this recipe delivers on all fronts – especially with those incredibly creamy, thinly sliced potatoes that bake to a beautiful golden-brown perfection. First, let's talk about those pork chops. The secret to truly tender, juicy chops is not overcooking them! I always make sure to bring my chops to room temperature before seasoning. Don't skip pressing that grated Parmesan onto both sides; it creates an amazing crust when seared. When I cooked them in olive oil, I aimed for that lovely golden-brown sear on each side, then made sure they reached an internal temperature of 145°F (63°C) before letting them rest. Resting is key – it keeps all those delicious juices locked in! For an extra touch of 'creamy' goodness specifically for the chops, sometimes I'll deglaze the pan with a splash of chicken broth and a tiny bit of heavy cream after searing, creating a quick, savory pan sauce to pour over them. It truly elevates the experience! Now, onto the star side dish: the cheesy scalloped potatoes. Oh my goodness, these are a dream! The heavy cream, combined with both cheddar and Parmesan, melts into a luscious, creamy sauce that coats every single thinly sliced potato. Using a mandoline for slicing is a total game-changer here; it ensures even thickness, meaning all your potatoes cook perfectly tender at the same rate. I found that covering the dish with foil for the initial bake is crucial for getting them soft, and then removing it allows that top layer to get wonderfully golden-brown and bubbly. The OCR mentioned "creamy, thinly sliced potatoes," and honestly, mine turned out exactly that. The combination of the melted cheese and the tender potatoes creates such a comforting meal. To make this meal even more practical, I've got a few tips. If you're short on time, you can prep the potato mixture a few hours ahead and keep it refrigerated before baking. Just let it sit at room temperature for about 15-20 minutes before popping it in the oven. For serving, I often add a simple green salad or some steamed broccoli to balance out the richness. And don't forget a sprinkle of fresh herbs like chopped parsley or chives right before serving – it adds a pop of color and freshness, just like in a fancy restaurant! The OCR image truly captures the essence of this dish, with the melted cheese and fresh herbs making it look absolutely irresistible. This recipe has quickly become a family favorite, proving that a truly delicious and comforting meal doesn't have to be complicated.
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